Start by boiling water in a large pot. Once it reaches a rolling boil, add the spaghetti and cook according to package instructions until it's al dente. Drain the spaghetti and set it aside.
In a large mixing bowl, combine the cubed Velveeta cheese, cubed cream cheese, Rotel tomatoes (with their juices), cream of chicken soup, and shredded chicken. Add in the Italian seasoning and minced garlic. Mix everything together until well combined.
Once the cheesy mixture is ready, add the drained spaghetti to the bowl. Gently fold the spaghetti into the cheese mixture, ensuring every strand is coated.
Preheat your oven to 350°F (175°C). Transfer the spaghetti mixture into a greased baking dish, spreading it evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the spaghetti mixture. This will create a delicious, melty layer on top.
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden brown.
Once baked, remove the dish from the oven and allow it to cool for a few minutes. Serve warm and enjoy the creamy, cheesy goodness of your Chicken Spaghetti Recipe with Rotel Tomatoes!
